I was hoping for a bit fruitier flavor ... which is why I followed the advice of this thread: http://www.homebrewtalk.com/f32/resu...riments-83060/
Too bad I hadn't seen anywhere else in my research on that yeast that it goes bananas within its safe zone.
And the average temperature was the predominant fermentation temperature. I did pull the mean temperature from my software, which was 67F. It only went above 70F twice, in the last week, and both times for less than an hour. -- I have my temperature meter set to record temps every 30 minutes and any time it detects a major change.
I'm not arguing against that not being the cause, it just seems short for it being the cause. Guess that isn't my experience with beer -- then again, I've mostly done wheat beers where that flavor profile is sometimes a desired trait.